NOODLE-LESS EGGPLANT LASAGNA

If you’re looking for a satisfying dinner recipe that packs a punch when it comes to flavor, protein, fiber AND is gluten free then today’s recipe is for you.

I’ve seen images of recipes of this nature whether eggplant or zuchchini used in place of noodles, and I loved the idea of it immediately, but I was a bit wary of how it would taste. Turns out it’s abosolutely delicious! I added a ton of veggies, and seasonings, and you would never know there were no noodles in it! I think the color and texture of the sliced eggplant is perfect because when you are eating the lasagna, the color resembles noodles, so it’s not only a trick for the taste buds, but also the eyes!

Season the ground chicken with spices mentioned above, and set aside.
In a large skillet over medium-high heat, brown onions, peppers, mushrooms, and zucchini coins in olive or coconut oil. Sauté until the onions are translucent and then add the ground chicken until it is cooked through (about 5 minutes or so).

Meanwhile, baste the eggplant slices with olive oil and broil until they are brown around the edges and soft in the center (about 2-3 minutes per side). Remove from oven.